Zoodles? Voodles?

Yes, Zoodles and Voodles! Many delightful vegetables and fruits reveal hidden creativity with a Spiralizer.


Book Review: 150 Best Spiralizer Recipes

Author: Marilyn Haugen & Jennifer Williams


But once you Spiralize, what then? Are they simply fun to make and a garnish to dress-up your plate? Do you just eat them raw? Yes! But the real joy comes as you roast, stir-fry and incorporate into delicious casseroles, soups and main dishes.Take a look at any of the 150 Best Spiralizer Recipes authors Marilyn Haugen and Jennifer Williams give us in a nicely organized recipe book featuring Gluten Free, Paleo, Vegetarian & Vegan, and Raw Food sections and how to select the best vegetables and fruit to Spiralize.

This really isn’t a beginners cookbook as you will need additional references for how to “blanch” vegetables, “shred” a rotisserie chicken, “pleat” dough, define a “nut milk bag” or “coconut amino acids” but once you do a quick Google look-up you’ll be set to proceed. This book does include “Tips” that are great for evolving cooks such as using gloves when working with beets, selecting alternate ingredients, and offering various preparation and serving techniques. I especially appreciate recipes suggesting I pick-up a rotisserie chicken along with fresh veggies and fruit en-route to a new healthy home-prepared weeknight meal that’s on the table in less than an hour. And, since Spiralizing is new to me, I would like more photos to help me visualize the good sounding ingredients made into the dish. (I tend to want to try what I see. Even in a restaurant I’m inclined to want and order what the server just walked by our table.) Finally, for those of us who are learning our traditional recipes are not as healthy as we once thought, this is an excellent tool to help us reduce the carbs and calories of the pasta and bread in our diet with fun alternatives.

So, what shall we try? I am especially intrigued by the Sweet Potato Noodle Bun (p.82) — I anticipate the crunch and sweetness being more satisfying than bread. I want to make the Sweet Potato Pizza (p.174) with a cauliflower crust(!) and the Parsnip Spaghetti with Pine Nut Basil Pesto (p.221). Just because I hated parsnips as a child doesn’t mean I’d feel that way today… Are you ready to crank (or flip the switch)? Maybe someone will gift us one of these contraptions with this cookbook for our birthday (if we don’t go out and get them for ourselves first!).

~~~~~

My gratitude to Robert Rose, Inc. for the opportunity to review this cookbook.

See other great cookbooks by this publisher here http://www.robertrose.ca/books.

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